Lactic Acid Bacteria Bacteriocins: Safe and Effective Antimicrobial Agents
Xiaoyu Chen, Huili Bai, Wing Yin Mo, Xunan Zheng, Hailan Chen, Yangyan Yin, Yuying Liao, Zhongwei Chen, Qing Shi, Zecheng Zuo, Zhengmin Liang, Hao Peng
Abstract
Antibiotic-resistant bacteria are major contributors to food spoilage, animal diseases, and the emergence of multidrug-resistant (MDR) bacteria in healthcare, highlighting the urgent need for effective treatments. Bacteriocins produced by lactic acid bacteria (LAB) have gained attention for their non-toxic nature and strong antimicrobial properties. LAB-derived bacteriocins have been successfully applied in food preservation and are classified by the U.S. Food and Drug Administration (FDA) as 'food-grade' or 'generally recognized as safe' (GRAS). This review summarizes recent progress in the production, purification, and emerging applications of LAB bacteriocins. It emphasizes their versatility in food preservation, agriculture, and medicine, providing insights into their role in antimicrobial development and functional food innovation.